For this recipe you need:-Heavy whipping cream-Finely chopped pecans-Pure maple syrup-Light brown sugar-Softened cream cheese-Powdered sugarFor the crust:-Gingersnap cookie crumbs-Granulated sugar-Ground cinnamon-Melted butter
First, preheat oven to 350 F and pulse gingersnap cookies in a food processor. Mix with sugar and cinnamon until combined. Then, mix in the butter.
Now, pour the mixture into a pie pan and use a measuring cup to press it into the bottom and up the sides of the pan. Bake for 5 minutes and then let it cool completely.
Next, beat powdered sugar and heavy cream in a chilled bowl to make the whipped cream. In another bowl, beat the syrup, brown sugar, and cream cheese until creamy.
Mix the whipped cream into the cream cheese mixture. Fold in one cup of the finely chopped pecans and mix until they are well incorporated.
Last, spread the filling into the cooled crust. Sprinkle the remaining pecans on top and chill for 8 hours before serving with whipped cream and caramel sauce.